1. Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey, cover and let sit in the refrigerator for 6 hours.

2. Stir together the ancho powder, brown sugar, cumin, cinnamon and black pepper in small bowl.

3. Heat grill to about 400 deg. Remove turkey from the brine solution and rinse well under cold water and pat dry with paper towels. Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill. Place the turkey on the grill, rub-side down and grill until slightly charred and a crust has formed, about 15 minutes. Reduce the heat of the grill to around 350 deg, turn the turkey over and continue cooking, with the lid closed for about 2 hours or until a thermometer inserted into the center of the breast registers 155 degrees.

Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into ½-inch thick slices.

Quail eggs with mixed veggies

Here’s an easy and quick dish I whipped up. You will need some carrots, shiitake mushrooms, cauliflower and boiled quail eggs.

Saute some garlic and onions in a pan. Add the sliced mushrooms. Cook for about a minute or two then add the carrots then the cauliflower. Season with oyster sauce and a little bit of soy sauce and or curry if you want. Add about half a cup of water to the pan. Mix. Bring to a boil then lower heat. Season with a tiny pinch of sea salt and pepper. Taste. Add the boiled quail eggs and turn off the heat.

Preheat oven to 350 degrees F. Split birds down back. Add salt and pepper (or Tonys) to the flour and dust birds lightly. Melt butter in skillet and place birds skin-side down. Saute until browned on both sides.

Remove birds from skillet and place in a casserole dish with lid. Add mushrooms seasonings and parsley and pour enough sherry into casserole to half cover the birds. Cover casserole and heat in oven for 1 hour. Spoon the clear sherry gravy over the birds before serving. Serves 4 – 6 people.

Brined & Barbecue Smoked Turkey

Old salty dog releasing another secret cooking thingy.
This original turkey brine recipe suits my own preferences and taste. You may change the ratios of ingredients to suit your taste

Pour the quart of hot water in a large and deep bucket, stir in the salt and molasses until fully dissolved, and then add the lemon, onion, garlic and other herbs and spices. Add the 4 quarts of cold water and let cool to room temperature or refrigerator temperature.

You might also use a large sturdy watertight plastic bag to brine the turkey.
Lower the turkey in the brine and make sure it is fully submerged and leave it for 12 hours. If you can get into the refrigerator the more the better. The next day just take it out and put it on the BBQ pit.

Cover quail with salted water. Chill at least one hour. Combine remaining ingredients in a paper bag. Remove quail from water, and shake in bag of mix. Fry in hot oil only until golden brown. Serves 6.